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mermaidcamp

Keeping current in wellness, in and out of the water

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The Living and the Dead

March 13, 2016 5 Comments

 

Meesie loves her massage

Meesie loves her massage

Memory and spirit linger after our friends pass into the next realm.  The spirit  is hard to define or capture during a lifetime, but after death the history of facts is distilled into an essence.  I don’t communicate, as in converse, with the dead, but I spend time savoring the essential qualities they represent.  This week a young woman who was our friend died from a raging melanoma in her bloodstream.  She dedicated her time on earth to healing animals and people with her massage skills.  When our dog was on hospice she helped our family immensely by providing love and care during her last months.

Isaiah 57:1-2
1 The righteous perish, and no one takes it to heart; the devout are taken away, and no one understands that the righteous are taken away to be spared from evil. 2 Those who walk uprightly enter into peace; they find rest as they lie in death.

I feel the loss of her presence on this earthly plane, but have a strong assurance that she has gone to a sweet rest.  Living had become too much for her, perhaps because she gave so much of herself to others.  The details of making a living, paying taxes, doing the daily tasks that ground us to the earth slowly became more difficult.  I had my own agenda about teaching her simple life skills that I thought were the solution to the slipping away from here syndrome I had observed.  I could not have been more wrong.  Self care is not always the answer for every situation, as I tend to believe.  I have no knowledge of the supernatural energies that give and take life.  My simplistic view that everything can be healed has been transformed by her passing.  Wounds inspire healing, and in some languages the word for wound is the same as the word for healing.  The complicated process of healing is not within our control.  I am not in charge of it, nor do I understand it.

Living people feel robbed by the loss of our loved ones, but each of us has a private and unique gift of life.  We must accept that those who leave us in their prime have fulfilled their own mission and are ready to go at some basic level. I accepted this fact when my dog gave up her life, and now I am certain that crossing the rainbow bridge may be scary, but it is a relief.  I am grateful for the good times and calm in the knowledge that peace is welcome when the end arrives.

In Memoriam

Are God and Nature then at strife,
That Nature lends such evil dreams?
So careful of the type she seems,
So careless of the single life;
That I, considering everywhere
Her secret meaning in her deeds,
And finding that of fifty seeds
She often brings but one to bear,
I falter where I firmly trod,
And falling with my weight of cares
Upon the great world’s altar-stairs
That slope thro’ darkness up to God,
I stretch lame hands of faith, and grope,
And gather dust and chaff, and call
To what I feel is Lord of all,
And faintly trust the larger hope.

 

 

 

Sonoran Light by Bruce Munro

March 11, 2016 4 Comments

 

Last weekend I drove to Tempe to enjoy the light art show at the Desert Botanical Garden.  Bruce Munro installed this impressive exhibit which has been a popular temporary addition to the gardens.  Sonoran Light is incredible, immersive, and impossible to capture on a camera.  I have made an attempt above, but I highly recommend that the gentle readers see it in person.  The Field of Light is the most expansive of the installations.  It has vast sections of the gardens covered with light strings on the ground that change color and illuminate a large hill seen from a distance. There was a concert last Friday which was sold out, but still audible in the Field of Light, adding to the night’s special quality.

I arrived early in the day and took advantage of the day pass for just $5 added to the evening ticket price.  For a total of $30 I had hours of botanical fun in both day and night lighting.  There are many details not visible at night that I loved seeing during my day trip.  I took an Uber to the evening show, and was so happy I did. The parking lot becomes super jammed for the event, and I was tired from my hours of walking during the day. I happily waited by the entrance for my Uber driver while others drove themselves home.

saguaros

saguaros

lighted arch

lighted arch

field of light

field of light

IMG_7093

Chindi

Chindi

Chindi

Chindi

Finishing Sugar by Terre Botanicals

March 8, 2016 1 Comment

I am surprised and pleased with my discovery of a new product for my kitchen. When Terri Nacke offered me a taste of her fine finishing sugars I told her I don’t use sugar. This is a little exaggeration because I do use sugar to ferment ginger beer, lacto fermented lemonade and other beverages. In the case of the fermented drinks the sugar is consumed by the yeast in order to grow and make the final result fizzy. A little sugar goes a long way at our house. I tried the chocolate sugar and liked it, but decided it would last for 10 years in my cupboard. After chatting for a few minutes at her booth at the Old Town Farmers’ Market in Scottsdale I learned that we had much in common including a love of botany and aromatherapy.

When I lifted the Rose Petal Darjeeling sugar to my nose it thrilled me.  The taste blew my mind because this super deluxe product is made with essential oil of rose, a pure and direct love note to the brain.  I knew before it hit my tongue that I had to have some to take home.  Terri mentioned stone fruits and the natural affinity the rose has with apricots, which got my attention. My apricot and peach trees have just set fruits, and this year I am determined to keep them for myself instead of gifting them to the birds.  She told me that for those who have a sweet tooth (a group I rarely join) the enhanced flavor of the essential oils reduces the amount of sugar needed to get the results desired.  She does not skimp on the oils, very expensive additives.

I left the market with a recipe card that gave me many ideas about putting my new darling ingredient to use.  I had a long drive ahead of me, but when I arrived in Tucson her suggestion of trying a small amount of the rose sugar to flavor a fine whiskey was still in my mind.  I stopped at the store to find a good rye whiskey to try her idea for my reward at the end of the trail.  Indeed, a very small amount of rose sugar in a glass of rye on the rocks created a unique and exotic cocktail.  I was both happy to be home and felt very lucky that I took the time to listen to the reasons this sugar is different from other sugars.  It is my new favorite ingredient! I am very happy to know that recipe ideas as well as a mail order form are available at Terre Botanicals website.  I highly recommend this fabulous line to all the gentle readers.  A little goes a long, long way, and there is really nothing like it I have seen on the market.

What is a Milagro?

February 26, 2016 3 Comments

The custom of using milagros, or ex-votos, to remind one of a vow or a wish is common in may parts of the world.  The custom was popular in Spain and came to Latin America with the colonizers.  I have been collecting and using them for years.  I like to find unusual ones to add to my collection.  I put them in my change purse to protect my money.  I don’t attach any saint or religion to them, but do like to see them every time I sort through my change to pay for something.  They remind me of the intention I had when I placed them there.  Some naturally get lost, but I have a some for so many years it is surprising.

friends enjoying Tubac

friends enjoying Tubac

I recently found some great new ones in Tubac that I had not seen before.  I was traveling with friends, so I purchased matching milagros for us as a souvenir of our trip to Santa Cruz County.  I had just gifted a couple of charms to some guys from Wisconsin who were about to go on bicycles to Mexico.  We met them leaving Tumacacori Mission ready to ride across the border.  They were not afraid and felt fine about having no plans or accommodations arranged.  They were some real adventurers.  I was certain they needed some protection, so I gave them each a milagro.  I am sure that milagros have been left at the mission for centuries, so it seemed right.

Tumacacori Mission

Tumacacori Mission

Tumacacori Mission

Tumacacori Mission

The Tucson Botanical Gardens has a craft project in the hispanic garden section now for visitors to design and leave their own meaningful charm in the trees.  These handmade milagros are really fun to see as they decorate the garden.  They signify whatever the maker has in mind at the time, and are very charming (pun intended).  Do you have any personal milagros, gentle reader?

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

milagros in the trees

 

Chutney Freestyle

February 23, 2016 1 Comment

I followed the recipe above to make mango chutney last summer a couple of times. The first time I measured and made an effort to be accurate, even though I cut the sugar in half. The second time I whipped up a batch I made some changes to suit my own taste, but still kept to the recipe basically.  This week I decided I was expert enough to make my third batch freestyle, and I am very pleased with the outcome.  I only had three mangoes, so I roughly guessed about the proportions of other ingredients.  I tasted my way as I added sugar, molasses and apple cider vinegar to discover the balance I like the best.  I used the rest of my jar of molasses just because it was almost empty.  The last bit was dissolved in vinegar to get it out of the jar.  The extra molasses gave the product a darker color and a deeper taste as well.  The biggest change I made was ramping up the spices, including the hot chile.  The result is very spicy and tangy.  The flavors meld over time, so the flavor will be more integrated after a few days in the fridge.

mango onion garlic

mango onion garlic

with brown sugar and molasses

with brown sugar and molasses

extra spices in mortar

extra spices in mortar

simmer

simmer

finished chutney

finished chutney

This has given me such a kick.  I really enjoy improvisation in the kitchen because it thrills my creative side and expresses my own taste and personality.  This is, in my opinion, the best batch I have made.  I look forward to using it in many ways.  If you have not attempted chutney making I enthusiastically encourage you to try your hand. The precess is very forgiving.  You can change the end result if you want it more sweet, sour, or spicy.   I plan to move on to other kinds of chutney, now that I feel confident in my skills.  I think I will also try my hand at some ketchup, which is another take on the sweet/sour sauce.  Do you like to follow the directions, gentle reader, or do like to freestyle when you cook?  I have a peach tree, so I can well imagine fermented peach chutney in my future.  Variety is, indeed, the spice of life.

 

Biblical Hospitality in Sonoita, Arizona

February 9, 2016 1 Comment

I took a trip last week with my Swiss visitors to discover nature and culture in southern Arizona. I shopped extensively for the right location to make our headquarters for exploration.   I was rewarded for my effort by spending two nights at the Hetrick’s Cozy Wine Country Retreat in Sonoita. It is situated on 16 acres of land with spectacular views in all directions.  As with all air bnb listings, the hosts provided everything we needed.  They have three cute dogs that have the run of the house, which made me very happy. The dogs are friendly and playful.  The large fire David built for us in the evening was a focal point for conversation and some local wine sipping.  Our hosts retreated to their offices and gave us the living room for our conversation.  The Hetricks provide exactly the amount of privacy the guests desire.  They are available for guidance and local knowledge, but allow the guests to use the kitchen, dining room, and beautiful patios of the home to their hearts’ content.  We arrived on the two coldest days of the year, so we did not enjoy any patio time.  We were very pleased to see the roaring fire in the living room to welcome us.

The Hetricks are involved in a Christian congregation and have a unique viewpoint on hosting.  They practice biblical hospitality.  They are both proud of this philosophy which honors every guest as a special gift.  The home is filled with very tasteful Christian art, including a wall of crosses collected from around the world.  There is no attempt to convert or even to discuss religion, but when I brought up the subject they explained their special mission within the hospitality industry.  The attitude is palpable.  We felt like part of the home, if not related to the family.  The labyrinth was the last place we went before we drove home to Tucson.  The site is incredibly scenic and moving.  To walk the pattern into the middle and back out is symbolic of inner and outer life.  The meaning is always personal and takes some contemplation.  For me the sunny morning labyrinth meditation was a strong message of spiritual intention.  Our trip had been blessed by the practice of biblical hospitality.  If you are in Arizona looking for a very good deal on some biblical hospitality do check out Cozy Wine Country Retreat.  It is a special place.

fireplace

fireplace

zorro

zorro

Brothers in Business, Saxon and Bryce Posey

January 27, 2016 1 Comment

My vendor neighbors at the Heirloom Farmers Market on Sundays are one of the reasons I have so much fun there. Our Garden Goddess Ferments booth is favorably located next to two awesome food trucks and a dining area. All the vendors are helpful and friendly with each other, usually offering a vendor discount as well. I met Saxon Posey on my first time at the market, so I was delighted that our permanent location is right across the way from the Posey brothers business, Desert Edible V’eggs.  The name is derived from the recycled egg cartons used as packaging and seed starting greenhouse. Saxon gives credit to his younger brother Bryce for the colors on the logo. They are a cool team.

The well designed starter kits for gardeners are complete with everything you need to begin a garden.  All you add is water and care.  As Saxon explains, the small time gardener rarely uses a full package of seeds.  The V’eggs seeds are planted in peat pots ready to start indoors or in a greenhouse.  The box they come in is the first mini greenhouse used to start the seeds.  After they sprout the lid can be lifted.  When the seedlings are a couple of inches tall they can be planted into the ground or a larger planter to mature.  Their system is practically fool proof, and brilliantly well planned.  The boys want their customers to be successful as farmers.  They have created 35 different garden packs that are seasonally appropriate.   These are the kits they offer at the farmers market.  They are also creating a new line especially designed for elementary school gardens called Schoolhouse Crops.  They feature really easy to grow varieties in the Schoolhouse kits to give the schools a better outcome.

The brothers are personable, funny, and are masters of their own creative business while still in the 4th and 6th grades.  I am mighty impressed with this family of entrepreneurs.  I feel lucky to know them at this young age, and have to wonder what they will do with this business experience in the future.  With a little encouragement from their mom Erika, also a friendly addition to the market booth, there is no telling what these powerhouse Posey boys will create.  It is impressive to watch them work. They are featured this month in the edible Baja Arizona magazine, which is a real source of pride for Saxon as you see below.

young entrepreneur

young entrepreneur

Cooking with Kraut

January 22, 2016 1 Comment

potato, fake sausage, kraut

potato, fake sausage, kraut

The first rule of cooking with kraut is like Fight Club, never cook the kraut. The living probiotic culture that gives your homemade sauerkraut all the extra health benefits would be killed if heated above 100 degrees Fahrenheit.  The zesty flavors as well as the cool temperature are used to create contrast in dishes.  Most people think of the Reuben sandwich when they think of this very useful condiment.  Indeed, the use of cool crunchy fermented vegetables as part of a well stacked sandwich takes the creation to a new level.  I encountered red cabbage kraut in use at my favorite food truck in East Austin a couple of years ago.  The Juice Well hooked me on their vegetarian Kraftwork sandwich at first bite because the condiments were spectacular and made in house (or in Airstream to be precise).  I never forgot how much bang for the buck one gets out of specialty first rate condiments.

Another obvious use we all know is the hot dog on a bun served with kraut.  This time honored combination works well by itself, or with a fermented beverage like beer.  I will soon be entertaining real live Europeans in my home.  Real live krauts will be eating krauts at my house, so I am gearing up to treat them to some special culinary delights.  My friend Steffi will visit with her friend from Zurich for a way-out-west vacation. I have some local places in mind to dine with the visitors, but it will be gem show time in Tucson, not the best season to go to restaurants here.  We like eating at home the best anyhow.  This is a vegetarian home, with no meat, but I am not adverse to fake wurst.  In fact, fake meat is one of the only processed foods I still consume…my biggest guilty pleasure.

Today’s experimental dish, which I just devoured for my breakfast, is a baked potato with Tofurkey Italian Sausage chopped into pieces on top of the spud. I topped it with spicy and cool Cowboy Kraut from Garden Goddess. I am very full and happy with the way this tasted. I added some cheese between the potato and the slaw, which is cool for all of us lacto-ovo vegetarians.  Vegans might add something else.  The flavors worked well, and the contrast of warm and cool made it all the more satisfying.  I know not everyone wants sauerkraut for breakfast, but my craving for the stuff  has reached an advanced stage.  I have become officially crazy for kraut.  Do you have any ideas or recipes to share with me on my new favorite food?

Farmers Markets for Family Fun

January 18, 2016 1 Comment

The goddess herself

The goddess herself

The goddess herself

The goddess herself

The popularity of farmers markets is in the rise. People are interested in fresh sources of local food, and more entrepreneurs are entering the market with new natural products.  The variety and quality of locally produced foods has soared in Baja Arizona in the last few years.  Specialty growers and artisanal small batch culinary companies are featured at most of our markets.  Some feature food trucks and vendors of prepared meals, both frozen and ready to eat on the spot.  Many markets have entertainers, usually musicians, to entertain the crowd. The combination of shopping for special food and being outdoors is a perfect recipe for family enjoyment.  The market creates an atmosphere that encourages healthy culture and social engagement.

I have been a customer at many markets all around the world, rarely being disappointed.  Yesterday I participated as a vendor for the first time at the Heirloom Farmers Market at the Rillito Race Track in Tucson.  I was in training to represent Garden Goddess raw fermented sauerkraut, made in Phoenix, down here in Tucson.  The goddess herself, Suzette Smith, showed me how it is done and set me up with the equipment and permits I will need to get going on my own as a market vendor.  We had a really great time meeting the customers as well as the other vendors.  For our first appearance anywhere in Tucson we had a very warm reception.   The flavor as well as the health benefits make fermented foods easy for me to promote. I eat the kraut myself daily with excellent results.  I can enthusiastically endorse the changes it has made to my digestive system.  Health is valuable to me, but if something does not taste good I am not very likely to get into it.  Garden Goddess krauts are so deliciously different from others on the market that I find the sample taste convinces many to buy.  Some folks who think they are not fans of kraut change their minds when they taste the Garden Goddess versions of this ancient food.  Others who do enjoy it are surprised to find such a full flavored kraut with so many medicinal additives to increase the benefits.

The time flew by yesterday because sharing the day with the community at a market is one of my favorite pastimes.  I am feeling lucky to find a new way to participate in the local food culture.  It is a blast to turn people on to the wonders and flavors of artisanal sauerkraut.

Sunday market at Rillito Race Track

Sunday market at Rillito Race Track

young entrepreneur

young entrepreneur

My Very Own Medicare Paraclete

January 6, 2016 3 Comments

Haley in the greenhouse

Haley in the greenhouse

I am excited to have lived long enough to make it into Medicare. I have expert guidance and very good luck in my choice of providers. Iora Primary Care recently opened very near my home.  I will go to my first appointment next week, but yesterday I met my new Paraclete.  Her name is Haley and I like her a lot.  She will be my helper/guide/uplifter at the medical practice.  We visited the Tucson Botanical Garden yesterday while getting to know each other.  I am an enthusiastic new patient of this brand new model for Medicare Advantage clients who are insured by Humana.

Haley has experience in different kinds of yoga and fitness.  She is assigned to me as a coach.  The problems with using the word coach are various.  For one thing everyone and their dog is a coach now.  It is impossible to know what the term is supposed to mean in each case.  Also coaching implies some kind of external pressure rather than helper by one’s side.  We tried out the word paraclete on some people we met at the gardens.  It does sound exactly like parakeet, and nobody knows what it means, so it is high comedy.  We met the botanist in charge of the butterfly greenhouse, whose first language is Italian.  He was able to guess the meaning, but I think it will be an uphill struggle to get this word into common use.  Religious people use it to connote Holy Spirit.  I like the idea that Haley is my personal Paraclete, provided and paid for by Medicare.  Whatever we call her she is the bomb.  This was worth the wait.

Haley in the greenhouse

Haley in the greenhouse

Haley at the Gardens

Haley at the Gardens

Haley at the Gardens

Haley at the Gardens